Easy Peasy Mince Pies! Many years ago mince pies were filled with beef and game. Over the years they have evolved into a sweet pastry, filled with stewed fruits, suet and a dash of whiskey or port! The mince mixture is made a few months in advance to allow the flavors develop and the pastry is made from scratch, a method that I welcome you all to try! But here at The Simple Owl we know everyone loves the gratitude of presenting freshly baked goods to waiting guests, but might not like the all the hard work involved!
Ingredients (makes 12 mince pies):
- 375g Ready-made rolled short crust pastry (the block type will work just as well, but more work!)
- 200g (1/2 a jar) of good quality mince meat
- Flour for dusting
- 10 ml of milk
- Brown sugar (to cover the stars, optional)
- Icing sugar to dust
- Round cookie cutter
- Small star cookie cutter
- 12 hole bun tin
- Preheat the oven to 200°C/400°F/Gas mark 6. (180°C for a fan assisted oven) and grease the bun tin.
- Dust a flat surface with flour and roll out the pastry removing the paper. Pastry is best when it is thin and crispy; so I spend a little bit of timing rolling out the pastry (thickness of a €1 coin)
- Cut 12 pastry circles and transfer to the bun tin, ensuring the pastry has taken the cup shape of the tin.
- Spoon a teaspoon of mince meat into the pastry cases and top with a pastry star. If you prefer the pies to be closed, use the same size cookie cutter to create a top and use some of the milk wash to seal the edges.
Wash the pastry star and cup edges with the milk and sprinkle the brown sugar on the star. Pop into the oven and bake for approx. 15 minutes until golden brown. When cool (if they are not snatched up before then!!) transfer to a pretty plate and dust with icing sugar. Pop them in a pretty box lined with a doile and give as a gift!
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